Stove Top Stuffing Meatloaf

4.72 from 14 votes

My stove top stuffing meatloaf is an easy weeknight dinner that tastes like classic comfort food, moist inside with a browned, glazed top.

Prep Time10

Cook Time1

Rest time5

Total Time1 15

Course: Main Course

Cuisine: American

Servings: slices

Calories: 227kcal

Author: Jennifer Fishkind

Ingredients

2 pounds ground beef (I used 85/15 ratio)
6 ounces box Stove Top Stuffing (I used Savory Herbs variety)
⅔ cup ketchup divided (⅓ cup for the meatloaf and ⅓ cup for the glaze)
½ cup whole milk
⅓ cup water
2 teaspoons minced garlic
2 large eggs slightly beaten

Instructions

Preheat the oven to 350°F.
Tear a large piece of heavy duty aluminum foil. Fold it lengthwise to run the length of a 9x13 baking dish with enough overhang to lift the meatloaf out of the pan. When folding the foil, make sure it is wide enough to match the width of the meatloaf.
Add the ground beef, entire contents of the box of Stove Top Stuffing, ⅓ cup ketchup, milk, water, minced garlic and beaten eggs to a large mixing bowl.
2 pounds ground beef , 6 ounces box Stove Top Stuffing, ½ cup whole milk, ⅓ cup water, 2 teaspoons minced garlic, 2 large eggs, 0.33 cup ketchup
Mix the ingredients until well combined, using a large spoon or your hands. (If you are using your hands, I strongly suggest using disposable nitrile gloves. This will keep your hands clean and help prevent the spread of germs.)
Transfer the meatloaf to the prepared baking dish and shape into a loaf.
Bake for 40 minutes, uncovered.
Remove the meatloaf from the oven. Use a spoon or silicone pastry brush to spread the remaining ⅓ cup of ketchup over the surface of the meatloaf. (When spreading the remaining ketchup, make sure to avoid the edges of the meatloaf to prevent it from sliding down.)
0.33 cup ketchup
Return the meatloaf to the oven to cook for an additional 20 minutes, or until the internal temperature reaches 160°F. (Use an internal meat thermometer to check the temperature)
Allow the meatloaf to rest for 5 minutes. Slice before serving.

Notes

Tips:

I use the stuffing mix dry, straight from the box. The milk, water, eggs and ketchup soften it as the meatloaf bakes.
I keep the ketchup glaze off the edges so it stays on top instead of sliding down into the dish.
I check the center with a meat thermometer for 160°F, then let it rest 5 minutes so it firms up before slicing.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the whole baked meatloaf in a double layer of heavy duty aluminum foil, or wrap individual slices in plastic wrap and then heavy duty foil, and freeze for up to 3 months. Thaw a whole meatloaf in the refrigerator overnight and reheat it in a 350°F oven for 20 to 25 minutes, or reheat slices in the microwave for 1 ½ to 2 minutes.

Nutrition